Recent advances in non-thermal disinfection technologies in the food industry
Author:
Affiliation:
1. School of Food Science, Henan Institute of Science and Technology
2. Faculty of Technology and Commodity Science of Food Products and Food Business, Odessa National Academy of Food Technologies
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/27/5/27_695/_pdf
Reference162 articles.
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2. Agourram, A., Ghirardello, D., Rantsiou, K., Zeppa, G., Belviso, S., Romane, A., Oufdou, K., and Giordano, M. (2013). Phenolic Content, Antioxidant Potential, and Antimicrobial Activities of Fruit and Vegetable By-Product Extracts. Int. J. Food Prop., 16, 1092-1104.
3. Agregán, R., Munekata, P. E., Zhang, W., Zhang, J., Perez-Santaescolástica, C., and Lorenzo, J. M. (2021). High-pressure processing in inactivation of Salmonella spp. in food products. Trends Food Sci. Technol., 107, 31-37.
4. Agriopoulou, S., Koliadima, A., Karaiskakis, G., and Kapolos, J. (2016). Kinetic study of aflatoxins' degradation in the presence of ozone. Food Control., 61, 221-226.
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